1. Prepare the cookie cups: Preheat oven to 350 F. Lightly grease 2 twelve-cup mini-muffin tins. Set aside.,______,3. While cookie cups cool, prepare the filling and topping: Place butter and honey in a small saucepan. Bring to a boil over medium-high heat, stirring until mixture is thickened and golden-brown.,4. Assemble the cookie cups: Fill each cookie cup with 1 teaspoon of chopped pecans. Top with 1 teaspoon of the caramel sauce. Drizzle melted semisweet chocolate over caramel. Allow cookie cups to set 5 minutes before serving.